500 ml coconut cream
1-2 tbs rice flour
1 1/2 tbs tapioca flour
20 g finely grated coconut
50 g caster sugar
1 tbs finely ground jasmine rice
1 tsp salt
30 ml vegetable oil
2 green onions, sliced thinly
Khanom khrok or coconut-rice pancakes are one of the ancient Thai desserts. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom khrok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, khanom khrok will be picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khanom khrok is fragrant, sweet and the texture is also smooth from the coconut milk. It can also be found in Bangladesh, Myanmar, Laos and Indonesia. Indonesian people call it serabi. The Kueh lapis of Singapore is a similar Dessert.
Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour after testing the batter.
Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well oiled Cloth.
The pan is ready when the batter is poured and it sizzles. The pan should not be smoking. Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt. Carefully take out the cakes by scraping around them with a spoon. If the cakes stick too much, add a tablespoon of rice flour and try again.
Stir the batter every time you make a batch, because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.
Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.